Go Back Email Link
cracker barrel hash brown recipe

Hash Brown Casserole Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 30 oz frozen shredded hash browns
  • 2 cups sharp cheddar cheese, shredded
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup unsalted butter, melted
  • 1/2 cup yellow onion, finely diced
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Green onions, sliced, for garnish

Method
 

  1. Preheat the oven to 350°F (175°C). In a large bowl, combine the cream of chicken soup, sour cream, melted butter, diced onion, garlic powder, salt, and black pepper. Stir until smooth.
  2. Add the frozen hash browns and 1 1/2 cups of the shredded cheddar to the bowl. Fold together until the hash browns are fully coated.
  3. Grease a 9x13 inch baking dish, spread the mixture in an even layer, and top with the remaining 1/2 cup of cheddar.
  4. Bake uncovered at 350°F (175°C) for 55 to 60 minutes, until the top is bubbling and the edges are deep golden brown.
  5. Rest for 5 minutes, scoop into portions, and top with sliced green onions before serving.

Notes

You can assemble this the night before and refrigerate it unbaked, which actually makes it convenient for holiday mornings or big brunches. If you are cooking for a crowd with a sensitive palate about salt, go with reduced-sodium cream of chicken soup and taste the filling before it goes into the dish. The casserole slices cleanest when it has had the full 5-minute rest after coming out of the oven.